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Job Description
Minimum Requirements Applicants must meet the following minimum qualifications: Minimum of five (4) years of kitchen management experience in a full-service restaurant Minimum of three (2) years in a Head Chef, Executive Chef, Chef de Cuisine, Executive Sous Chef, or equivalent leadership role Experience managing food costs, labor costs, inventory, purchasing, and kitchen operations Experience leading high-volume service environments Strong knowledge of food safety, sanitation, and health department compliance Experience hiring, training, developing talent, and holding employees accountable Strong leadership, communication, and organizational skills Availability to work nights, weekends, and holidays as business demands require
Preferred Qualifications:
Fine dining or upscale casual dining experience Scratch kitchen experience Menu development experience Position Summary The Head Chef is responsible for overseeing all kitchen operations, including food quality, team leadership, staffing, inventory management, food cost control, labor cost tracking, and operational execution. This position leads the culinary team, establishes kitchen standards, develops future leaders, and works closely with ownership to ensure culinary operations align with company goals and financial objectives. This is a results-driven leadership position focused on delivering exceptional food quality while maintaining profitability, consistency, and operational excellence. Core ResponsibilitiesCulinary Leadership Lead and oversee all kitchen operations Maintain food quality, consistency, and presentation standards Ensure recipes and preparation methods are followed consistently Foster a culture of professionalism, accountability, and teamwork Team Leadership & Development Recruit, hire, train, develop, and mentor kitchen staff Conduct performance evaluations and ongoing coaching Participate in disciplinary actions, promotions, and terminations Develop future kitchen leaders within the organization Sous Chefs Pastry Chef Lead Line Cooks Additional culinary leadership positions as the organization grows Financial Performance & Cost Control Manage food cost performance and purchasing practices Track food cost trends and implement corrective actions when necessary Monitor inventory, waste, portion controls, and product utilization Prepare labor schedules based on business demands Track labor costs and staffing levels to ensure operational and financial goals are achieved Assist ownership in achieving budgetary and profitability goals Menu Development & Execution Collaborate with ownership on menu development and seasonal offerings Create food features and special menus Evaluate menu performance, profitability, and guest feedback Continuously improve menu offerings and kitchen execution Sanitation & Compliance Ensure compliance with all food safety and sanitation standards Maintain a clean, organized, and safe kitchen environment Enforce company policies and operational procedures Lead preparation for health inspections and regulatory compliance Interdepartmental Leadership Work closely with hospitality leadership, events leadership, and ownership Support private events, special programming, and restaurant initiatives Maintain strong communication between front-of-house and back-of-house teams Key Traits We Are Looking For Results-driven Strong leader Accountable Organized Professional Team builder Detail-oriented Financially minded Quality focused Strong communicator
